Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe

Summer meals call for dishes that are vibrant, fresh, and practically radiate sunshine from the plate—and that’s exactly what you get with Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe. Plump, cheesy tortellini are tossed with a rainbow medley of sautéed seasonal vegetables, bright herbs, and a zesty shower of Parmesan, all brought together in a recipe that’s as satisfying as it is simple. This dish balances creamy, hearty pasta with the bold flavors of summer produce, creating a weeknight dinner (or picnic salad!) that begs for seconds.

Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is chosen for its ability to shine and support the others—making each bite of Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe a celebration of color, texture, and flavor. Don’t skip the fresh herbs or lemon; their brightness brings the whole dish to life!

  • Cheese tortellini (20 ounces, fresh or frozen): The star of the show, these little pasta pillows bring irresistible cheesy richness.
  • Olive oil (1 tablespoon): Adds a silky base for sautéing and infuses the veggies with a Mediterranean flavor.
  • Zucchini (1 medium, diced): Brings mild, buttery notes and a delicate green color.
  • Yellow squash (1 medium, diced): Offers sweetness and sunny yellow hues, pairing perfectly with the zucchini.
  • Red bell pepper (1, diced): Adds crunch and a sweet, bold pop of color.
  • Orange bell pepper (1, diced): Doubles the flavor, giving an extra layer of sweetness and vibrancy.
  • Cherry tomatoes (1 cup, halved): Juicy and tangy, they burst with summertime freshness.
  • Red onion (1/2 cup, thinly sliced): Provides a mellow sharpness that mellows as it cooks.
  • Garlic (2 cloves, minced): Essential aromatic for that mouthwatering, savory backdrop.
  • Fresh basil (1/4 cup, chopped): Infuses sweet, anise-kissed aroma that screams summer.
  • Fresh parsley (1/4 cup, chopped): Adds earthy brightness and fresh green flecks.
  • Lemon juice (2 tablespoons, freshly squeezed): Wakes up the whole dish with acidity and zest.
  • Parmesan cheese (2 tablespoons, grated, plus more for serving): Delivers a salty, creamy finish you’ll crave.
  • Dried oregano (1 teaspoon): Layers in an herby, Italian flair.
  • Red pepper flakes (1/2 teaspoon, optional): A gentle kick for those who love a little heat.
  • Salt and freshly ground black pepper: Season everything to perfection, to your taste!
  • Toasted pine nuts (optional, 1/4 cup): For buttery, nutty crunch—totally optional but absolutely worth it.

How to Make Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe

Step 1: Prep Your Summer Veggies

Start by prepping all your vegetables: dice the zucchini, yellow squash, and both bell peppers into bite-sized cubes; halve your cherry tomatoes, thinly slice the red onion, and mince the garlic. Don’t forget to chop your basil and parsley. This step ensures that the cooking process is breezy and keeps every ingredient perfectly tender-crisp. Taking a few minutes here will make the whole dish come together like magic!

Step 2: Cook the Tortellini

Bring a generously salted pot of water to a rolling boil. Add the cheese tortellini and cook according to package directions—usually just a short 3 to 5 minutes, until they float and are perfectly al dente. Drain them right away so they stay plump and don’t overcook. This quick step is the secret to that irresistible pillowy pasta texture that makes Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe so satisfying.

Step 3: Sauté the Vegetables

Heat your olive oil in a large skillet over medium heat. Sauté the red onion until it just begins to soften, about 3-4 minutes, before adding that fragrant minced garlic for a burst of aroma. Stir in the diced bell peppers and cook until they’re beautifully tender but still have some bite—about 5 to 7 minutes. Add the zucchini and yellow squash, sautéing another 5 to 7 minutes until they’re just tender. Finish by tossing in the cherry tomatoes for just a few minutes, so they release their juices but hold their shape. Season with salt, pepper, oregano, and a pinch of red pepper flakes if you enjoy a little heat.

Step 4: Combine and Finish

Add the drained tortellini straight into the skillet. Gently toss everything together so every piece of pasta is kissed by those gorgeous veggies. Sprinkle in the basil and parsley, then squeeze in fresh lemon juice for a bright lift. Shower the whole skillet with grated Parmesan and toss again, letting it just begin to melt. Your kitchen will smell divine—and you’ll want to dive in, but try to resist for just one more minute.

Step 5: Serve and Savor

Taste and adjust the seasonings to your liking—maybe an extra pinch of salt or a squeeze more lemon. Pile the Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe onto your plates and finish with extra Parmesan and a scatter of toasted pine nuts if you have them. Serve immediately to enjoy all those vibrant summer flavors at their freshest.

How to Serve Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe

Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe - Recipe Image

Garnishes

For an extra flourish, don’t shy away from adding a few more fresh basil leaves or a twist of lemon zest over the top just before serving. A drizzle of good olive oil, an extra sprinkle of Parmesan, or the toasty crunch of pine nuts will elevate the Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe from simple to irresistibly special with minimal effort.

Side Dishes

This recipe shines as a colorful main dish, but it pairs beautifully with simple sides: think a crusty loaf of rustic Italian bread, a classic Caesar salad, or even some lightly grilled asparagus. These additions make the meal feel even more celebratory and fill out your dinner table with flavors that play well with the vibrant pasta.

Creative Ways to Present

Take advantage of the bright colors in this dish by serving it on a large, white platter for maximum visual impact. For a picnic or potluck, scoop servings into cute mason jars for a fun, portable lunch. You can also chill Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe for a stellar cold pasta salad—it’s surprisingly delicious straight from the fridge on a hot day!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool before transferring to an airtight container. Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe holds up well in the refrigerator for up to three days, making it a fantastic candidate for meal prep or easy next-day lunches.

Freezing

While most summer veggies don’t love the freezer, you can freeze this recipe in a pinch. Place completely cooled portions in freezer-safe containers. Expect some vegetables to soften more upon thawing, but the flavor remains lovely. Freeze for up to one month for best results.

Reheating

Gently reheat leftovers in a skillet with a splash of water or olive oil to bring everything back to life. You can also microwave in 30-second bursts, stirring in between for even heating. Add extra Parmesan or a bit more fresh basil to revitalize the flavors when serving again.

FAQs

Can I use dried tortellini instead of fresh or frozen?

You can! Just cook it according to package directions, though the texture may be slightly firmer than fresh. The flavors in Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe will still shine through.

What other vegetables can I use?

The beauty of this dish is its flexibility. Swap in whatever summer produce you love—think snap peas, eggplant, or spinach. Adjust cooking times to keep everything tender-crisp and bright.

Is there a vegan option for this recipe?

Absolutely! Use vegan tortellini (there are great varieties out there) and swap the Parmesan for a plant-based alternative, or simply leave it out. The dish will still be bursting with summer flavor.

How can I make this dish more protein-rich?

Try adding a can of drained chickpeas, some cooked chicken, or even grilled shrimp to the skillet for a heartier meal. Any of these play wonderfully with the other flavors in Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe.

Can I serve this dish cold?

Yes, and it’s wonderful! Let the pasta and vegetables cool completely, then serve chilled as a pasta salad—just add a little extra lemon juice or olive oil to keep it bright and fresh.

Final Thoughts

There’s something truly irresistible about a recipe that captures the best of the season in every bite. Whether you’re feeding a family, cooking for friends, or just whipping up something quick on a busy evening, Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe brings people together with its colors, flavors, and absolute ease. Treat yourself—give it a try, and let the simple joys of summer take center stage at your table!

Print

Cheese Tortellini Summer Veggies: A Delicious & Easy Recipe

Cheese Tortellini Summer Veggies is a delightful and simple recipe that combines cheesy tortellini with a medley of fresh summer vegetables in a light and flavorful sauce.

  • Author: SANA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale

Cheese Tortellini:

  • 1 (20 ounce) package cheese tortellini, fresh or frozen

Vegetables:

  • 1 tablespoon olive oil
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 red bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup toasted pine nuts for garnish

Instructions

  1. Prepare the Vegetables: Dice the zucchini, yellow squash, red bell pepper, and orange bell pepper into roughly 1/2-inch cubes. Halve the cherry tomatoes. Thinly slice the red onion. Mince the garlic. Chop the fresh basil and parsley.
  2. Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions (usually 3-5 minutes), until they float and are tender but firm. Drain immediately.
  3. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the red onion and sauté for 3-4 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant. Add the bell peppers and sauté for 5-7 minutes, until they begin to soften. Add the zucchini and yellow squash and sauté for another 5-7 minutes, until tender-crisp. Add the cherry tomatoes and cook for 2-3 minutes, until they soften and release their juices. Season with salt, pepper, oregano, and red pepper flakes (if using).
  4. Combine and Finish: Add the drained tortellini to the skillet with the vegetables. Toss gently to combine. Add the chopped basil and parsley, and lemon juice. Toss gently. Sprinkle with Parmesan cheese and toss again.
  5. Serve: Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and toasted pine nuts (if using).

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 7g
  • Protein: 18g
  • Cholesterol: 25mg

Keywords: Cheese Tortellini, Summer Veggies, Pasta Recipe, Vegetarian Recipe

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